Fun, Local, Farm Grown Food and Healthy Living

Visit the Frisco Rotary Farmers Market every Saturday from April 21, 2018 through October 27, 2018, 8:00 a.m. until noon for farm fresh produce, meats, eggs, baked goods, preserves, fresh flowers, soap, handcrafted items and more. Check out our calendar for entertainment, special events and kids' activities This Saturday (8/11/2018) Tati Streidl will be performing songs to shop by! Come on out and enjoy the music, a delicious breakfast taco from Taco Deli, a bottomless cup of coffee (made by our own Barking Owl Coffee Roasters) at the Rotary Club of Frisco table and all the wonderful fresh veggies, meats and eggs. We will have Big Buck the Buck Creek rooster stickers at the Rotary Club of Frisco booth.. Stop by and see us!

***NEW and COOL***

Frisco Rotary Farmers Market t-shirts! Show your support for local farmers, ranchers and artisans by buying and wearing the coolest shirts in Frisco! $15 at the Rotary Club of Frisco booth.

Vendor update: The following vendors will be at the 7/28 market:

AP's Apiaries, Barking Owl Coffee Roasters, Blumen Bus, Bonnie Jean's Preserves & Breads, Colby Snacks Dog Treats, D & D Produce, Denton Creek Farm, Flutterbeads Boutique, Greek Mama's Bites, Greenheart Exchange, Health by Design, K Bar K Meats, La Esperanza, Lush Smoothies and Juices, Olives and Oil, Overland Essentials, Tacodeli, Texas Custome Made, The Cookie Crave, The Pampered Chef and TKO Bath and Body.

Stuffed Patty Pan Squash

They look like flying saucers and most shoppers pass them by because they don't know what they are or how to prepare them. Pattypan squash are one of the sweetest of the squash family and this recipe brings on the sweet and savory!

Ingredients

6 pattypan squash, stem and blossom removed (available at La Esperanza Farm)

6 slices bacon (available at K Bar K Meats)

1/2 cup diced onion (available at both produce vendors at the market)

1 1/2 cups soft bread crumbs

1/4 cup freshly grated Parmeson cheese

salt and pepper to taste

Instructions

Preheat oven to 350 degrees F

Bring one inch of water to a boil over medium high heat. Add

squash, cover and cook for 10 minutes, or until a fork can pierce the stem with little resistance. Drain and slice off the top stem of the squash. Use a melon baller to carefully scoop out the centers of the squash. Reserve all of the bits of squash.

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Remove bacon to paper towels, and set aside. Sautee onion in bacon

Remove the skillet from heat and stir in the breadcrumbs. Crumble bacon and stir into the stuffing along with the Parmeson cheese.

Chop up reserved bits of squash and add to the stuffing.

Season to taste with salt and pepper.

Stuff each squash to overflowing the mixture and place them in a baking dish. Cover the dish loosely with aluminum foil.

Bake for 15 minutes in the preheated oven or until the squash are heated through.